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Wednesday, June 19, 2013

Turmeric Ginger Herbal Root Decoction

Maybe it's because I'm the redheaded
type of ginger, but I really love turmeric. Just gazing at the
vibrant orangey-yellow color of it makes me feel more cheerful and
alive. So when I see turmeric at the market and it looks fresh, I
will buy a handful or two of the root.

Technically it's the rhizome (an upper
section of the root) that is the part consumed - either fresh,
or dried and powdered.

I bought some raw turmeric root
yesterday because my joints have been bothering me - been doing more
cardio and yoga lately and the body is adjusting... so I've
prescribed myself a decoction twice a day for a month. Since my digestive system tends to get off-kilter, I'm adding ginger root;
both ginger and turmeric stoke the digestive fires.

MEDICINAL BENEFITS OF TURMERIC

anti-inflammatory

anti-oxidant

antiseptic

The active ingredient in turmeric is a
compound called curcumin, which is responsible for the spice's
anti-inflammatory properties. Turmeric can be used internally, or
applied topically to the skin.

Since most disease appears to be
induced by inflammatory response, turmeric is potentially good for a
huge range of illness. However, it's most commonly used for
Alzheimer's disease, arthritis, asthma, certain cancers, colds and
fever, cuts and wounds, diabetes, and gastrointestinal problems.

In cooking, turmeric is a popular spice in South Asian and Middle Eastern cuisines, as it is grown in
those regions. It's also used worldwide as a natural food dye, the
most common being mustard.

Check out my cutting board and
stainless steel knife in the photos below. The stains came off the
knife, but the cutting board will be glowing orange for a while. Also
note my black stone countertops. If you have light-colored counters
or any kind of formica you should protect all surfaces that you don't
want to be dyed orange.

Powdered turmeric is the most popular,
and I prefer it powdered for culinary use. But for medicinal herb
applications, I love to start with the raw root and make a turmeric
decoction.

The reason I make a decoction instead
of an infusion is because turmeric is a root, therefore it
needs more coaxing to extract its mojo, i.e. more heat for a longer
time. With leaves you can make an infusion, which is basically like
preparing a cup of tea. But with dense plant matter like roots, twigs
and barks, you need a decoction.

Here's a brief description of how to
make an herbal decoction of turmeric and ginger root:

Peel the roots.

Chop up the pieces and then bruise the
roots so the water can more easily absorb. I use a meat mallet, but
you could try a mortar and pestle, or a clean hammer wrapped in
plastic wrap, or whatever. Just keep in mind that raw fresh turmeric
root will seriously stain anything it touches.

When bruising, I am pretty hard on the
roots but stop short of pulverizing them. Kind of like bruising
garlic, except these roots are more the consistency of soft carrots.

Process enough turmeric and ginger to cover the bottom of a stainless steel saucepan, then dump the
plant matter in and cover it almost to the top with water.

Bring to a boil, lower heat and simmer
uncovered for at least 20 minutes. I usually simmer my decoctions
anywhere from 30 minutes to an hour though. It's more bang for your
buck and the decoction lasts longer. But cooking time depends on how
you'll be using the decoction.

After 30 minutes it'll look something
like this:

Turn off the heat, let the mixture cool
a bit, then strain it through a colander or cheesecloth... you'll end
up with a beautiful, intense red-orange liquid.

Bottle and store in the refrigerator
for approximately 4-7 days.

Please keep in mind that herb freshness
at time of decoction will vary. And certain herbs will spoil in a
decoction faster than others. Just like you would with food in your
refrigerator, keep an eye on the freshness of your herbal
preparations, and use common sense. Don't consume it if it's been
sitting there forever; likewise, you don't have to throw it out after
four days if it smells and tastes the same as it did when you first
prepared it.

Here's a sexy Wikipedia photo of a
turmeric flower:

The taste of this decoction is fresh
and sweet, slightly astringent but not overly so. It tastes almost
flowery due to the turmeric.

When I work with herbs for medicinal
purposes I'm usually inspired on a culinary level too. Right now I'm
thinking coconut turmeric lemongrass ice cream...